Chiles Rellenos de Elote con Crema (Chiles Stuffed with Corn and Cream)

Another harvest season recipe from Diana Kennedy's Mexican Regional Cooking, this combines the bounty of green corn with the earthiness of char roasted green chiles, in this case poblanos.  It can also be made with Chile Anchos (which are ripened dried poblanos), giving the dish an even more earthy flavor, perfect for fall.  She makes note that the filling can can be made ahead of time and refrigerated, it might actually make the dish better, since the flavors will have a chance to meld.  Just heat it through before stuffing the chiles.  This is also a great vegetarian entree for Meatless Mondays, and since it serves 2 chiles per person, it can be stretched out to serve 12 with proper side dishes.

Chiles Rellenos de Elote con Crema

4 tbsp. unsalted butter

1 medium white onion, finely chopped

2 cloves garlic, peeled and finely chopped

4 cups corn kernels (if frozen, measure before thawing)

1 1/2 tsp. salt, or to taste

1/2 cup water, if necessary

3 tbsp. epazote, chopped (optional)

12 small poblano chiles, charred, peeled  and cleaned or 12 chile anchos

   seeds and veins and soaked in hot water for 15 minutes (leave stems

   on)

1/2 lb. queso fresco, cut into strips (if you can't find this use Jack cheese)

2 cups homemade sour cream or Mexican crema or creme fraiche (if you 

  can't find these, thin out regular full fat sour cream with whole milk)

3 oz. Chihuahua cheese or mild white cheddar, grated

1.  Melt the butter and fry the onion and the garlic over low heat, without browning,until soft.  Add the corn kernels and the salt, cover and cook until corn is tender (if the corn is very dry add in the water).

2.  Preheat oven to 350º F.  Stuff the chiles well with the corn mixture, place a slice of Queso right in the center of the filling.  Carefully place these in a shallow baking dish, pour over the sour cream and bake until well heated through (my note:  about 20 to 30 minutes).  Sprinkle the dish with the grated cheese and continue to bake until it is melted (my note:  again about 20 to 30 minutes).  Serve two chiles per person.  Which means it serves 6.

Comal Quesadilla With Potato Filling

For anyone who like Quesadilla's from their local Mexican restaurant, it may come as a surprise that a mashed potato filling with cheese is actually a really, really traditional filling for them in the heart of Mexico

This is a traditional comal

This comes from one of my all time favorite Mexican cookbooks A Taste Of Mexico, which is also, like Carson's New Native American Cooking, unfortunately out of print.  It was written by one Mexico's finest chefs, bar none:  Patricia Quintana.  If anyone like to watch Andrew Zimmern's Travel Channel show Bizarre Foods, look for her in his Mexico episode.  The book is a treasure of really traditional dishes by general compass regions of the country.  There is one whole chapter devoted to Mexico City (or some still call it Tenochtitlan) alone.  This recipe comes from that section.  

FOR THE MASHED POTATO FILLING:

8 Medium red skinned potatoes

Water to boil (around 2 to 2 1/2 quarts)

Salt To Taste

2 cups Mozzarella cheese, shredded

1.  Bring water to boil and add salt (my note:  I like to use at least tbsp.).  Add the potatoes and boil until tender.  Drain.

2.  While hot, mash the potatoes and add in the cheese, stir well.

FOR THE COMAL QUESADILLAS:

Note:  these a seriously from scratch!

2 1/2 lbs. dried white or blue corn kernels, washed well

10 Quarts water

2 cups ground limestone

Salt to taste (my note:  a pinch is all that is needed)

Stuffing

1 Recipe of your favorite red sauce (in the book this can be found on page 74)

1 Recipe of your favorite green sauce (or page 104 in the book)

1.  Put the corn in a large stock pot.  Add the water and then stir in the limestone and the salt and stir well.  Cook over low heat until the skin of the kernels puckers, and can easily be removed (my note:  this is a kind of hominy).  Remove from heat and cool.  Remove the skins from the kernels and wash them (my note:  rubbing them between your hands and then putting them successive changes of water works really well--the skins will float).  

2.  Grind the treated corn in a mill.  Then knead, with enough water to form a pliant, elastic masa (dough).

3.  Heat the comal or griddle.  Make the masa into tortillas (my note:  a press is great for this--these should be "thickish").  Cook the tortillas on the comal or griddle like you would for fresh tacos.  Make sure the filling is heated.  Place some of the heated filling in the middle of each tortillas while it is still on the heat, fold in half to make the quesadillas.  Continue to cook on the griddle until warmed completely through.  Remove and serve whole or cut with red AND green salsa.

These are super attractive made with blue corn!

VARIATIONS:

You can make the tortillas from prepared masa from a tortilla shop.

You can make the tortillas from masa harina.

You may make these with regular wheat flour tortillas.